Cleale R M, Klopfenstein T J, Britton R A, Satterlee L D, Lowry S R
Dept. of Anim. Sci., University of Nebraska, Lincoln 68503-0908.
J Anim Sci. 1987 Nov;65(5):1312-8. doi: 10.2527/jas1987.6551312x.
Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75, 80, 85 and 90%) and varying lengths of heating time (0 to 90 min) at 150 C. Samples heated under conditions that promoted non-enzymatic browning gave greater (P less than .01) ammonia release suppression that when SBM was heated without these treatments. Xylose was the most reactive sugar, but extended heating of SBM containing glucose, fructose or lactose resulted in ammonia release similar to xylose. Increasing sugar level from 1 to 5 mol/mol SBM-lysine caused linear decreases (P less than .01) in ammonia release for xylose, glucose and fructose, but not lactose. Ammonia release was higher (P less than .01) at pH 6.5 than pH 8.5 and 10.0, and higher (P less than .01) at pH 9.5 than pH 10.0. Rate of non-enzymatic browning decreased when samples containing greater than 80% DM were heated. These results are interpreted to show that controlled non-enzymatic browning may be effective for reducing ruminal degradation of SBM.
在五项试验中，以体外氨释放作为反应标准，对非酶褐变作为抑制瘤胃微生物降解豆粕（SBM）的一种方法进行了测试。对SBM施加的处理包括还原糖源（木糖、葡萄糖、果糖和乳糖）、还原糖水平（1、3和5摩尔/摩尔SBM-赖氨酸）、pH值（6.5、8.5和10.0）、干物质（DM）含量（65%、70%、75%、80%、85%和90%）以及在150℃下不同的加热时间（0至90分钟）。在促进非酶褐变的条件下加热的样品，与未进行这些处理而加热的SBM相比，对氨释放的抑制作用更强（P小于0.01）。木糖是反应性最强的糖，但含有葡萄糖、果糖或乳糖的SBM延长加热后，氨释放量与木糖相似。将木糖、葡萄糖和果糖的糖水平从1摩尔/摩尔SBM-赖氨酸增加到5摩尔/摩尔SBM-赖氨酸，导致氨释放呈线性下降（P小于0.01），但乳糖没有这种情况。pH值为6.5时的氨释放量高于pH值为8.5和10.0时，pH值为9.5时高于pH值为10.0时（P均小于0.01）。当含有超过80% DM的样品被加热时，非酶褐变速率降低。这些结果表明，可控的非酶褐变可能对减少SBM的瘤胃降解有效。
